Title: White Bean Soup with Escarole
Categories: Soup
Yield: 2 Servings

1 Onion; finely chopped
2 Carrots; finely chopped
1 Clove garlic; minced
4 c Broth
2 cn (16-oz) white cannellini
-beans; drained
4 Fresh sage leaves; cut into
-chiffonade
8 oz Escarole or romaine lettuce;
-cut into chiffonade
1/4 c Chopped Italian parsley
Salt and pepper

From: "Tina D. Bell"

Date: Sat, 20 Jul 1996 21:42:46 -0700 (PDT)
Source: COOKING MONDAY TO FRIDAY, SHOW #MF6613

Heat broth in a 4 quart saucepan. Add onion and carrots, cover and simmer 5
minutes or until tender. Add the garlic and saute for a moment. Add 1 of
the cans of beans and mash with a potato masher. Add the other can of beans
along with the broth and bring to a simmer with the sage. Simmer 10 minutes
or until as thick as you like it. If too thick, add more water; if too
thin, boil down until some of the liquid has evaporated.

Stir the escarole or romaine lettuce into the pot, cover and simmer 5
minutes or until lettuce is tender. Uncover, add parsley and adjust
seasoning. Serve with bread and salad for a complete meal.

Yield: 2 servings

fatfree digest V96 #201

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.